The professionals of the company lead R&D of raw materials and products, prototypes, and analysis with the sense of duty and also conduct studies in cooperation with the professionals from International Food Function Society, external institutes,
and/or colleges.

It's the time for good understanding and adoption of the safety, functions, and preventive effects of foods.

Cooperation is possible in relation to patent application, presentation in academic society, publication in professional articles, and preparation
of lecture tapes.